Lahmajoun Meat (10 -12 total)
INGREDIENTS (Mix in a large mixing bowl):
1 pound of lean ground [not fatty, but not too lean]
1 cup of finely chopped parsley
1 cup finely chopped mixture of ¾ red & ¼ green pepper
2 large cloves of garlic or 2 teaspoons of minced garlic (I like garlic, so I use 3-4 teaspoons)
1 teaspoon allspice or ¾ teaspoon allspice plus ¼ teaspoon cumin (as with garlic, I used a bit more allspice than the recipe calls for – do it to your taste)
¼ teaspoon black pepper
¾ teaspoon of Near East red pepper (or ½ teaspoon paprika mixed with ¼ teaspoon cayenne)
1 ½ to 2 cups canned tomatoes
6 oz can of tomato paste
1 teaspoon of salt
Optional: 1teaspoon fresh mint leaves, crushed (I usually use)
DIRECTIONS:
Let the meat mixture marinate at least 6 hours (I usually do overnight)
Spread meat mixture thinly on dough (Flour tortillas can be used, but they are not as good). Fingers work best. You want it so thin that any thinner will leave bare dough. Thick meat will fall off the tortilla/dough and also bleed grease onto the baking sheet.
Bake first in hot preheated oven (450˚) ½ to 1 inch above the bottom heat. Bake for 5 to 8 minutes. Then place baking sheet to upper part of oven (about 4 inches from the top heat) and bake for 4 to 6 minutes or until the meat is light brown. Bake alternately in this manner (1 tray on the bottom and another on the top- be sure to brown on the bottom first.
Recipe Credit: Dawn Essegian Lajeunesse